Change your ATTITUDE. Change your BUSINESS. Change your FUTURE. What’s stopping you from making the changes your business needs to thrive? The most dangerous move in business is the failure to make a move at all. The history of business is filled with companies that are no more because their leaders refused to enact change when the writing was on the wall. Fear. Apathy. Lack of personal responsibility. These simple human flaws can turn a good company into a dead company. The writing on the wall has never been clearer than it is now―and marketing phenomenon Jeffrey Hayzlett is on a mission to make you see it, understand it, and heed it. Today’s business environment is so competitive and volatile that you can’t afford to be satisfied with business as usual. You must make changes now to compete in the future. Building on the principles and concepts in his first book The Mirror Test, Hayzlett takes you on a step-by-step journey to:
<ul>
<li>Develop a “takeover mentality” for your business </li>
<li>Summon the vision and courage necessary for driving change </li>
<li>Sharpen the mental and emotional toughness to make strategic, lasting change </li>
<li>Execute the right changes and deal with any disruptions they might cause </li>
<li>Sustain and manage your company’s new-found momentum</li>
</ul>
Change is already happening all around you―to products, to organizations, to entire industries. Eventually, it will happen to your company, whether from outside forces or your own initiative. You’ve always had the ability to institute positive change in your company. Now, with Running the Gauntlet, you have the inspiration and knowledge to make it happen and take control of it―instead of letting it control you. Praise for Running the Gauntlet "If the shoe fits, wear it! Jeff's advice fits any hard-charging business owner and leader." ―Tony Hsieh, New York Times bestselling author of Delivering Happiness and CEO, Zappos.com “I've seen a lot of sharks, and Hayzlett's advice comes like a Hammerhead. He can smell blood from a mile away, so when Hayzlett jumps in big waters, some sharks have to jump out.” ―Daymond John, founder and CEO, FUBU, and star of ABC’s business show Shark Tank “If Jeff were a wine, it would be strong, sassy, and bold - just like his savvy business advice. This is a wine you want to open again and again.” ―Gary Vaynerchuk, co-founder, Vaynermedia.com "Running the Gauntlet just played the Trump Card. This book is terrific!" ―Ivanka Trump, EVP Trump Organization "It's time someone grabs you (and your business) by the shirt collar and shakes you! Strap on your chaps―business celebrity Jeff Hayzlett is going to take you on a rough-and-tumble ride that just might change the life of your business forever. Muster the courage and buy this book!" ―Darren Hardy, Publisher, SUCCESS magazine, and bestselling author of The Compound Effect

Running the Gauntlet: Essential Business Lessons to Lead, Drive Change, and Grow Profits

Business & Money

Eber, Jim

Hayzlett, Jeffrey W.

Management & Leadership

McGraw=Hill

Sardinia now rivals its northern neighbor Provence as a vacation destination. The coastline lures visitors, but it is the food that will make you linger. Chef Efisio Farris is poised to become the next great ambassador of Italian regional cuisine. To promote the cooking of his native Sardinia, he has appeared on the Food Network, given demonstrations at food festivals across the country, and even launched his own company that imports Sardinian specialties for his restaurants and for retail. It is Mediterranean cooking at its purest, making liberal use of olive oil, fish, and fresh vegetables. But it’s also distinguished by indigenous ingredients that are becoming hot trends in America: pecorino, flatbread, fava beans, fregula, and bottarga. Farris has pulled together more than one hundred recipes–many of them family secrets. Among them are Watermelon Salad with Arugula and Ricotta Salata; Pannacotta with Bitter Honey; and Bruschetta with Sausage and Pecorino Sardo. More than 150 breathtaking images take you on a tour of the countryside–from the terraced olive groves to the riverbanks full of wild asparagus. In sidebars, the author relates charming anecdotes and Sardinian history. Readers will come away not just with a taste for the island’s flavors but also a sense of Sardinia’s magical beauty and culture.

Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

Cookbooks, Food & Wine

Farris, Efisio

Regional & International

Rizzoli

“Just give me all your chocolate and no one gets hurt!” Billions of us worldwide understand what it means to scream those words. We feel lost—even unhinged—without chocolate’s pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony—the richest, most complex form in the chocolate universe. The most important movement in that symphony’s centuries-old existence is now beginning. And that future is . . . what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore’s Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar—genetics, farming, manufacturing, and bonbons—the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren’t what they seem…. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world’s fine flavor chocolatiers are all deeply aware of the “stage” they work on and the importance of taste in every performance. The future of their creations—the most flavorful and beautiful bonbons and confections in the world—are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.

Raising the Bar: The Future of Fine Chocolate

Williams, Pam

Industries

Wilmor Publishing Corporation

"Just give me all your chocolate and no one gets hurt!" Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.Part OneSeeds of Change: Genetics and FlavorThe genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations.Part TwoFrom the Ground Up: Farmers, Farming, and FlavorDiscussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered.Part ThreeTo Market, To Market: Craftsmanship, Customer Education and FlavorCan consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate.Part FourPerforming Flavor: The Art of the ChocolatierWhether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worl''s fine flavor chocolatiers are all deeply aware of the "stage" they work on and the importance of taste in every performance. The future of their creations-the most flavorful and beautiful bonbons and confections in the world-are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.

Desserts

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